A Soup Lover’s Food Porn: Red Wine Beef Stew with Potatoes and Green Beans

If there was such a thing as beef stew food porn, this recipe would be the star centerpiece. Describing this as beef stew does not give this recipe the justice it properly deserves.  I don’t want this being categorized with a version of canned soup from a childhood’s past.  This stew is nothing short of heavenly.  Dave Lieberman succeeds in reinventing beef stew and bringing it to a gourmet level that is nothing short of genius.  Mr. Lieberman reinvents the very essence of stew – a flavorful broth that is deep, robust, and complex.  While it offers all the comforts of a home stew – chunky beef bites that melt in your mouth, carrots, creamy yukon gold potatoes, and crunchy green beans (because let’s face it, who wants a chewy green bean) – the red wine base is the true star of this dish.  The red wine blends melodically with the buttery fat from the beef, adding a harmonious compliment to the rich beef stock.  This is a recipe that I guarantee will not disappoint.  Not only will it leave you longing for more, but you will likely toss out your old beef stew recipes and gladly replace it with this updated, contemporary classic.

I use a wagyu stew meat and rich beef stock, both of which help elevate this recipe to a level even further up the rung of stew heaven.

Red Wine Beef Stew with Potatoes and Green Beans
by Dave Lieberman

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed

Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.

Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.

Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.

Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

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